Cider Appletini

Appletinis are the joke of the cocktail world and the embarrassing distant cousin of the more sophisticated and elegant classic martini. They’re a mainstay on the menu of mediocre chain restaurants and never to be seen at bars where cocktails are handcrafted or artisanal. I decided it would be a fun fall challenge to update this neon green, sugary travesty into a ‘cidertini’ cocktail that features more pure apple flavors and a blend of vodka, gin, cider, and Lillet Blanc (a French aperitif wine.) We infused our gin with fresh apple for 24 hours…a step that mellowed the gin and (along with the addition of cider) gave the drink the unmistakable undertone of an apple orchard in October. If you’ve been scarred by appletinis in the past give this a try…I promise it will give you a new perspective!

For the Apple-Infused Gin: Place apple pieces inside resealable jar, cover with gin, seal and infuse at room temperature for 24 hours. Liquid will turn golden and look a bit like apple juice. Strain liquid through a fine mesh strainer set in a sealable glass jar. Discard solids. Infused gin keeps in the refrigerator up to 1 week.

To Make the Cocktail: Pour apple-infused Gin, Vodka, Lillet Blanc, cider, and lemon juice into a cocktail shaker. Add ice and shake until well chilled, about 15 seconds. Strain into a chilled glass. Garnish with apple wedge.